Cook carrots in a large saucepan of salted boiling water for 5 minutes or until tender. Drain well.

Step 2

Melt butter in a large saucepan over medium-high heat until foaming. Add the garlic and cook for 2 minutes. Add the cumin and cook for 1 minute or until aromatic. Add the carrots, currants, mustard, and honey and cook, tossing, for 2-3 minutes or until heated through and well combined. Season with salt and pepper. Place on a serving platter and sprinkle with parsley. Serve immediately.